Popcorn is great, and so is caramel—but, boy, when you learn how to make caramel corn, you've mastered one of the greatest snack-desserts of all time. For starters, you don't have to turn on your oven—the whole shebang goes down on the stovetop. Plus, when it cools, it's crunchy, not sticky, so you can pack it for traveling or to sneak into movies—that is, if you can make it through the recipe without eating all the caramel out of the pot.

1. Pop popcorn

Heat 2 tablespoons of vegetable oil in a 3-quart heavy saucepan over moderate heat. Add 3 popcorn kernels, and heat, covered, until 1 or 2 kernels pop. That's your cue to remove the lid and quickly add 1/3 cup of kernels, then cover again and cook, shaking pan frequently, until the kernels stop popping, about 3 minutes. Remove the pot from the heat and uncover.

2. Set up your ingredients and prep a pan

Set the popcorn aside for now—you're about to make caramel. But before you start, it's a good idea to measure out 3/4 tsp. salt, 1/2 tsp. baking soda, and 1 cup (5 oz) toasted peanuts and arrange them alongside the stove so that you can quickly add them to the caramel when it's ready. Timing is everything with caramel! It's also a good idea to line a large shallow baking pan with foil and lightly oil it—you'll be scooping the hot caramel corn into that baking pan to set. And be sure you have a candy or deep-fry thermometer ready.

3. Make Caramel

Now that the prep work is done, melt a stick (1/2 cup) of unsalted butter in a 6-quart heavy pot over medium heat. Add 1 1/2 cups packed light brown sugar and 1/2 cup light corn syrup, and bring the mixture to a boil, stirring constantly with a wooden spoon or heatproof spatula. Once the mixture boils, set your spoon aside and continue to boil the caramel, without stirring, until it registers 300°F on a candy or deep-fry thermometer, 8 to 10 minutes. Remove the pot of fresh caramel from the heat.

Must... resist... the urge... to eat caramel with a spoon...

Photo by Chelsea Kyle, Food Styling by Katherine Sacks

4. Mix in salt, baking soda, peanuts, and popcorn

Using a wooden spoon or a heatproof spatula, stir salt and baking soda into the caramel. Then, working very quickly, stir in peanuts and popcorn to coat—it's okay if you don't get every piece of popcorn covered in caramel—in fact, the varied texture actually works well. It'll set fast, so time is of the essence.

5. Cool it down

Quickly drop the hot caramel corn into your prepped baking pan, spreading it as thinly and evenly as possible with your spoon or spatula. Let cool completely, then break the hardened mixture into bite-size pieces and feast.

Okay, so you know how to make caramel corn (and you're making it every day, right?). It's time to level-up with these caramel corn blondies.